• Proceedings of the Korean Society of Crop Science Conference
• /
• 2005.04a
• /
• pp.40-41
• /
• 2005

• Korean journal of food and cookery science
• /
• v.16 no.6
• /
• pp.593-601
• /
• 2000

Seven domestic wheat cultivars, Suwon 261, Suwon 265, Eunpa, Kobun, Alchan, Olgru, and Kumgang, and a standard wheat, ASW(Australian Standard White Wheat), were compared in noodle-making properties. The ash contents of domestic wheats and flours were 0.1-0.3% higher than that of ASW. Therefore, domestic wheats required the control of ash contents during milling process. The protein contents which suggest the flour gluten content were 10.32, 11.3, and 9.57% in Suwon 261, Suwon 265, and Kumgang cultivars, respectively. Valorimeter values of Eunpa, Olgru, and Kumgang which indicate the dough formation time and stability were similar to that of ASW. Resistance rate of domestic wheats was lower than that of ASW. Maximum viscosity in Amylograph for Eunpa, Olgru, and Kumgang were in the range of 500-800BU, which were suitable for making noodles. Increase in weight and volume of Olgru noodle was negatively correlated with protein content. Turbidity was not positively correlated with weight and volume increase, but domestic cultivars except Suwon 265 and Eunpa showed a similar turbidity with ASW. The mechanical properties of wet and dry noodles were evaluated by TPA test before and after cooking. Springiness and cohesiveness of wet noodles increased by cooking, and the domestic cultivars showed higher values than ASW. Springiness and cohesiveness of dry noodle were not increased by cooking in any cultivars. Gumminess, chewiness and hardness of domestic wheat cultivars showed higher values than that of ASW. In the tensile test, wet noodles showed no difference between domestic cultivars and ASW. But dry noodles of domestic wheat cultivars showed higher values than ASW. In the color test for lightness, redness and yellowness, there were no differences between flour and dough of domestic wheat cultivars and ASW. In the sensory evaluation, Kumgang wheat cultivar was the most preferred among the wet and dry noodles of other domestic wheat cultivars and ASW. These results suggested Kumgang wheat cultivar to be a practical wheat variety for noodle-making.

• Microbiology and Biotechnology Letters
• /
• v.1 no.1
• /
• pp.59-65
• /
• 1973

The details of design procedure, practically used for the construction of fluidized bed dryer system of the Super Cereal Plant of 250, y capacity were presented. The plant was in its entirety designed and constructed solely by domestic engineering potenality with local construction materials. In the drying process, the water content of cooked kernel of wheat is reduced from about 23% to about 14% and the conversion of starch contained in the endosperm to ${\alpha}$-starch is to be completed by contacting with hot combustion gas of kerosene at about 90-130$^{\circ}C$.

• Korean journal of food and cookery science
• /
• v.18 no.5
• /
• pp.548-555
• /
• 2002

This study was carried out to investigate the quality characteristics of Baiksulgis made of imported rice(Thai and Chinese rice, harvested in 1998) and domestic rice(Chuchung byeo, harvested in 1998 and 1997). Moisture content, color value, yields of reducing sugar by $\beta$-amylase reaction, texture and sensory properties of Baiksulgis were measured. Moisture contents of rice flour and Baiksulgi made of Korean rice harvested in 1997 were highest and those of Thai rice were lowest among the samples. This tends were also seen during storage. Lightness and redness of Baiksulgi made of Thai rice were lowest and yellowness of Baiksulgis made of Korean rice harvested in 1997 and Chinese rice were higher than those made of other rices. Yield of reducing sugar by $\beta$-amylase reaction was highest in Baiksulgi made of Korean rice harvested in 1998 and lowest in Baiksulgi made of Thai rice. And the value decreased less than half of initial value after 24 hour storage. Adhesiveness of Baiksulgi made of Thai rice was zero and cohesiveness, chewiness and gumminess of that were very low. This results showed that Baiksulgi made of Thai rice was lack of chewy texture and this trend was more apparent as the storage time increased. In sensory tests, Baiksulgi made of Chinese rice had most yellowish color and that made of imported rice such as Chinese and Thai rice had more coarse texture than that made of domestic rices. off odor was lowest in Baiksulgi made or Korean rice harvested in 1997 and sweet taste was lowest in that made or Thai rice. Hardness adhesiveness, moistness and chewiness of Baiksulgi made of domestic rices were much higher than those made of impoted rices, and these results showed that Baiksulgi made of domestic rices had acceptable texture. Baiksulgi made of Thai rice showed the lowest acceptability due to lack of above textural characteristics and it was needed to add the material to modify the texture of that.

• Korean Journal of Food Science and Technology
• /
• v.10 no.2
• /
• pp.109-111
• /
• 1978

Three kinds of domestic summer grains, barley, naked-barley & wheat were used for the assessment of ash, protein, fat, crude fiber, calcium, iron & thiamine contents in the grain-pearling and flour-milling processes at the 60%, 70%, 80%, 90% yield bases and the following results were obtained. 1) Ash, protein, fat, crude fiber, calcium, iron & thiamine contents of milled grains were proportional to the milling yield in grain-pearling and flour-milling processes. 2) In the case of pearled barley, the average content of ash was 0.83%, protein was 1.31%, fat was 0.40%, crude fiber was 0.75%, calcium was 3.03mg%, iron was 2.40mg% and thiamine was 0.14% lower than the barley flour at the same level of milling yield. 3) In the case of pearled naked-barley, the average content of ash was 0.41%, protein was 1.96%, fat was is 0.33%, crude fiber was 0.84%, calcium was 4.54mg%, iron was 1.19mg% and thiamine was 0.10mg% lower than the naked-barley flour at the same level of milling yield. 4) In the case of pearled wheat, the average content of ash was 0.28%, protein was 2.25%, fat was 0.05%, crude fiber was 0.25%, calcium was 4.31mg%, iron was 0.12mg% and thiamine was 0.15mg% higher than the wheat flour at the same level of milling yield.

• Journal of Applied Tourism Food and Beverage Management and Research
• /
• v.16 no.2
• /
• pp.1-15
• /
• 2005

This study was intended to make Korean type of sourdough bread using domestic wheat produced in Korea, while measuring and analyzing gluten content, pH level, TTA level and mixograph of wheat to extract the most excellent sourdough starter. Furthermore, this study also used CrumbScan to compare and analyze the properties of product as shown in making sourdough bread with the above starter. pH level ranged from 4.0 to 4.5 throughout all kinds of Korean wheat four, which were considered to be appropriately available as sourdough starter. As the result of analysis from mixogram, SF fit for making bread but korean wheat flour showed less level of mixing tolerance and content of protein, which were considered inappropriate for making bread. As the result of imaging analysis by CrumbScan, SF, KWF 5 and KWF 6 showed the higher fineness and elongation than any other kind of korean wheat flour, which were considered appropriate for making bread.

• Proceedings of the Korean Society of Crop Science Conference
• /
• 2022.10a
• /
• pp.299-299
• /
• 2022

Whole wheat is rich in dietary fiber and contains various biological activity substances such as arabinoxylan, phytic acid and phenolic compounds. However, excessive fiber contents of whole wheat has a negative effect on dough formation, making it difficult to process. In this study, we tried to improve the usability of whole wheat by suggesting an appropriate degree of purification of whole wheat from 'Saekeumkang', a domestic wheat cultivar containing protein and gluten suitable for noodle production. The contents of arabinoxylan, phytic acid, and vitamin E were measured in the polishing rate range of 5-20% of whole wheat flour. As the milling ratio increased, the flour properties improved. The arabinoxylan and phytic acid content of whole wheat were 67.95 mg/g and 0.87 mg/g, but when milled at 20%, arabinoxylan and phytic acid were 60% and 80% of whole wheat, respectively. And as the milling ratio increased, the vitamin E content tended to decrease (whole wheat: 4.063 mg/100 g, 20% milled: 2.96 mg/100 g), However, the vitamin E composition ratio did not change. On the other hand, α-tocopherol showed the greatest than other vitamin E isomers. Therefore, further studies needed to optimize milling rate to improve the final product while maintaining the approximate nutritional and functional value of the whole wheat.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.40 no.11
• /
• pp.1597-1603
• /
• 2011

The influence of heat-moisture treatment (HMT) and substitution of rice flour containing different amylose contents on the quality characteristics of rice noodles was investigated. HMT was applied to rice flours with 21% moisture content at 100 and 105$^{\circ}C$ for 30 min. Three rice cultivars were used, including high amylose of Goami (GM) and intermediate amylose of Choochung (CC) as domestic rice flours and imported rice of Taeguk (TG) as a control. HMT and substitution of rice flour with different amylose contents affected the cooking and texture quality of rice noodles. When rice noodles were made of intermediate amylose rice flour with HMT, cooking properties improved with decreased cooking loss and cooking water turbidity and thus were closer to those of control. Especially, the hardness, adhesiveness, tensile strength, and darkness of rice noodles notably increased when HMT rice flour was used. Based on the results of quantitative descriptive analysis for selected rice noodles, the noodles made of HMT CC at 105$^{\circ}C$ (CC105) had high scores for resilience and adhesiveness and low scores for hardness compared with imported commercial rice noodles and other experimental noodles such as TG, HMT GM100, TG+CC, and TG+CC105. In conclusion, rice noodles were made of composite flours containing high amylose and intermediate amylose contents or HMT intermediate amylose content rice flour.

• Korean Journal of Food Science and Technology
• /
• v.45 no.2
• /
• pp.252-256
• /
• 2013

We tested the possibility of utilizing Korea domestic wheat (winter wheat variety "keumkangmil") as a source of vinegar production. After saccharification of the whole-wheat flour with wheat malt, the saccharized liquid undergoes alcoholic fermentation, followed by acetic fermentation. Acetic acid bacterium A8, which showed the highest acetic acid production (4.56%) with domestic wheat as substrate, was selected from conventional vinegars. The strain A8 was identified as Acetobacter pasteurianus A8 through phylogenetic study using 16S rDNA sequencing analysis. The optimal condition for the malt enzyme was found to be $15^{\circ}C$ for germination periods of 6 days; its amylase activity was 608.4 U. Acetic acid production from domestic wheat substrate supplemented with 5% ethyl alcohol reached 5.8% after 24 days of static fermentation at $30^{\circ}C$ with a seeding rate of 5%.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.46 no.5
• /
• pp.608-615
• /
• 2017

The objective of this study was to evaluate the physicochemical, structural, and rheological properties of new domestic potato cultivars ('Goun', 'Sebong', and 'Jinsun') against the foreign potato cultivar 'Atlantic'. Based on the results obtained from scanning electron micrograph, X-ray, and Fourier transform infrared spectrum analyses, the structural properties of all potato flours were not considerably different. Rapid visco analyzer analyses showed that the setback viscosities of 'Goun', 'Sebong', and 'Jinsun' were significantly lower than that of 'Atlantic'. For steady shear rheological properties, potato flour dispersions showed shear-thinning behaviors (n=0.45~0.49) at $25^{\circ}C$. Apparent viscosity and consistency index of 'Atlantic' were similar to those of 'Sebong' and 'Jinsun'. For dynamic shear rheological properties, storage modulus (G′) and loss modulus increased, whereas complex viscosity (${\eta}^*$) was reduced with increasing frequency from 0.63 to 62.8 rad/s. G′ and ${\eta}^*$ values of 'Jinsun' were significantly higher than those of the other potato cultivars.